Banana/Pomegranate Choc Muffins

Banana/Pomegranate Choc Muffins

A friend recently gave me a great tip – if you have a whole bunch of bananas going spotty and want to keep them for later in the week (or month) – FREEZE them. A little helper was recently in the house and we had a morning to fill, so decided to make use of those frozen bananas with these easy muffins. I also added some pomegranate seeds to the second batch (about 5 or 6) which were also just as delish!

Banana Choc Muffins

Pantry Must Haves

1 stick/100gms butter
1 egg – beaten
4-6 ripe bananas – mashed
1/2 cup brown sugar
1/2 cup honey
2 tsps vanilla extract
1 tspn baking soda
pinch of salt
1 1/2 cups of self raising flour
150 gms chocolate (the good stuff!) – roughly chopped
Optional : 1/2 cup pomegranate seeds

Soften butter and add to mashed bananas. Add beaten egg, sugar, honey and vanilla. Add in baking soda and stir in flour (don’t overmix). If using, stir through pomegranate seeds.

Pour into muffin tins or line cases with parchment paper (more for effect!) and sprinkle with chopped chocolate.
Bake at 325 F for 30 – 40 mins.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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